Add blueberries, strawberries, and raspberries to spice mixture. Set aside.

Prepare Shortcakes: Heat oven to 400 degrees F. Lightly spray a baking sheet with vegetable-oil cooking spray. In a medium bowl, combine flour and granulated sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk until very soft dough forms, being careful not to overwork the dough.

Divide dough into six equal pieces and drop onto prepared baking sheet. Lightly pat each piece into a round and brush with 1 tablespoon heavy cream. Bake until shortcakes are golden brown -- about 20 minutes. Transfer to wire rack and cool completely.

In a medium bowl, with mixer on high speed, beat remaining 1/2 cup heavy cream and confectioners' sugar until stiff peaks form.

To assemble, cut each shortcake horizontally in half. Place each bottom half on a dessert plate. Spoon about 3/4 cup of berry mixture over each bottom half. Spoon a heaping tablespoon of whipped cream on top of berry mixture. Place matching shortcake half on top. Drizzle each plate with spiced syrup.